Pork empanadas recipe

Pork (opens in new tab) empanadas are spicy pork mince pies that make a great light lunch, supper, or even lunchbox snack! The carrot adds a hint of sweetness to the filling, although you could try using beetroot instead if you prefer. Empanadas are South American filled pastries (opens in new tab) that can be made with a range of fillings. Our pork empanadas are easy to make, and make a fun and flavourful addition to any picnic spread.

Ingredients

• 450g plain flour
• 125g butter, at room temperature
• 1 large free-range egg, beaten

For the filling

• 1tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely crushed
• 1tsp ground cumin
• 1tsp ground cinnamon
• 1tsp paprika
• 1tsp chilli flakes
• Pinch nutmeg
• 250g pork mince
• 2 medium or 1 large carrot, peeled and grated
• 2 large hard-boiled eggs, roughly chopped
• 1 bunch mint, finely chopped
• milk, to brush pastries
• 2tbsp sesame seeds
• lemon wedges, to serve
• mayonnaise, sprinkled with black pepper, to serve

Method

1. To make the pastry, blitz the flour, butter and 1tsp salt in a processor. Add the egg and enough water to pulse to a dough. Knead until smooth, then cover with clingfilm and set aside for 15 mins to rest.
2. Heat the oil in a large frying pan and cook the onion and garlic for 5 mins until softened. Add the spices, cook for another min, then add the pork mince and cook for 5-8 mins until crispy and cooked through. Set aside to cool.
3. Preheat the oven to 200C. Roll out pastry to 3mm thick, then cut 12 x 12cm-diameter circles with a pastry cutter or side plate.
4. In a large bowl, mix the grated carrot, chopped eggs and mint into the mince mixture. Place 2-3 large tbsp of the mixture into the centre of a pastry disc, brush the edges with a little water, then fold and crimp to seal. Place on a baking tray and repeat with the remaining discs. Brush empanadas with a little milk and top with sesame seeds. Bake for 20-25 mins until golden brown and cooked through. Remove from the oven and serve the pork empanadas with lemon wedges and mayonnaise.